Print

Harissa Carrot Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Harissa Carrot Dip is a creamy, vibrant dip made from roasted carrots, tahini, and harissa, with a balance of smoky, spicy, and tangy flavors. Topped with dill and sesame seeds, it’s perfect for serving with pita, fresh veggies, or crackers.

Ingredients

6 large carrots, scrubbed and cut into 1-inch pieces

1 large shallot, quartered

4 tablespoons extra virgin olive oil, divided

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon cumin seeds

2 garlic cloves

1 tablespoon harissa (mild or spicy)

4 tablespoons lime juice (about 2 limes)

2 tablespoons lemon juice (about 1 lemon)

1 tablespoon tahini

For Serving:

1 tablespoon chopped fresh dill fronds

2 teaspoons black sesame seeds

Flakey salt

Warm pita bread or fresh cut veggies

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the carrot pieces and shallot with 2 tablespoons of olive oil, salt, pepper, smoked paprika, and cumin seeds. Spread them out in a single layer.
  3. Roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through for even roasting.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Once the vegetables are cool enough to handle, transfer them to a food processor. Add the garlic, harissa, lime juice, lemon juice, and tahini.
  6. Pulse the mixture until smooth and creamy. If the dip is too thick, add the remaining 2 tablespoons of olive oil and process again until it reaches your desired consistency.
  7. Taste and adjust the seasoning if needed, adding more salt, pepper, or harissa for more spice.
  8. Transfer the dip to a serving bowl. Garnish with chopped fresh dill fronds, black sesame seeds, and a sprinkle of flakey salt.
  9. Serve with warm pita bread, fresh cut veggies, or crackers.

Notes

This dip can be made ahead of time; the flavors deepen and meld together when refrigerated overnight.

If you want extra heat, add more harissa or red pepper flakes to the dip.

For a nut-free version, skip the tahini and use extra olive oil or Greek yogurt as a substitute.

Roasting the garlic along with the carrots and shallots will give a sweeter, milder garlic flavor.

This dip is naturally vegan as long as you use a plant-based tahini and ensure the pita or veggies are vegan-friendly.

Nutrition

Find it online: https://justsosavory.com/harissa-carrot-dip/